Easy Vegetarian Ramen Soup (Gluten Free)
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Fall: crisp dry cold days and damp nights equals a hot bowl of homemade ramen. The benefits of this easy ramen soup are numerous. 15 minutes prep time is all it takes. The Benefits: Yin nourishing, moistens the lungs, cleanses the liver, natural probiotic, helps the thyroid, vegetarian and gluten-free.
I am not someone who is known for measuring anything. It's always a little bit of this, a bunch of that, and a pinch of this... so here it goes..
a bunch or handful of dandelion leaves
Organic/unpasturized/GMO free Red Miso Paste ( 3+ tablespoons or as desired to your taste)
1 cup shitake or mushrooms of your choice
2 stalks of scallion chopped
rice noodles (as desired)
sesame seed oil
dried seaweed (2-3 sheets or desired seaweed)
-Sautee mushrooms in sesame seed oil on high heat. Keep the mushrooms half raw so not a whole lot of sauteeing time.
-Add dandelion and stirfry lightly with mushrooms.
-Cook the noodles until al-dente, and drain. Leave to the side.
- Add 2 1/2 cups of fresh filtered water back up to boil. When boiled, turn off the flame.
-Wisk in the miso paste into the boiled filtered water. No flame on in order not to destroy the naturally occuring probiotics in the miso.
-Once wisked through, pour over your noodles in a bowl, add sauteed mushrooms, dandelion, chopped scallion and dried seawead.